How to make cocoa mousse cake

If you live near a hospital, you will find that more and more people are suffering from cancer nowadays. Although there are many causes of cancer, 90% of patients suffer from it due to their diet. Therefore, in order to prevent cancer caused by diet, you’d better learn to cook for yourself. Now, please follow me to learn how to make cocoa mousse cake.

1.12 After the butter is softened, add white sugar and mix well.

2.21 Sift in low flour and mix well.

3.121 Take a piece of baking tin foil, flatten it and place it under the heart-shaped mold for later use.

4.212 Add egg whites in batches and stir into a silky egg white paste.

5.1 Put the prepared heart-shaped batter into the refrigerator and freeze it for later use.

6.2 Take an appropriate amount of batter and fill it into the heart-shaped space, smooth it with a scraper, and pick up the mold.

7. Cover the mold with wax paper and apply a little oil.

8. Beat the eggs into an oil-free and water-free container. First use an electric whisk to beat at low speed to create coarse bubbles. Then pour in white sugar and beat at high speed until the egg liquid does not drip when the head is pulled up. Slowly pour salad oil and milk into the egg bowl and continue to beat evenly.

9.12 Sift the low-gluten flour and cocoa powder twice.

10.21 Sprinkle it on the surface of the egg batter in batches, and stir gently with a rubber spatula to evenly mix it. Be careful not to make circles to avoid defoaming.

11. Pour the egg mixture into the mold, about 80% full, and tap it a few times to make the surface smooth.

12. Preheat the oven to 170 degrees, place the cake on the upper middle layer of the oven, and bake for about 30 minutes; take out the cake, turn it upside down and remove it from the mold after cooling.

13.1 Pour in the beaten eggs and mix well.

14.2 Sift the low flour, cocoa powder and white sugar, mix and put into a bowl.

15. Add 2-3 drops of lemon juice to the egg whites, beat until the egg whites are bubbly, then add 10 grams of white sugar in batches and beat until 80% fluffy.

16. Pour the egg whites into the cocoa batter and mix well.

17. Pour it over the frozen heart-shaped batter and smooth it out.

18. Preheat the oven to 170 degrees, bake for 8 minutes, take out; let cool, and cut into strips.

19.6 Put tin foil on the bottom of the cake mold and inside the mold, and wrap the heart-shaped ribbon around the mold.

20. Pour the milk into an oil-free pan and heat on medium low heat, stirring constantly; add the softened gelatin sheets, turn off the heat and stir until melted, add a teaspoon of lemon juice, mix well and let cool for later use.

21. Refrigerate the whipped cream for more than 12 hours, take it out, shake it well, pour it into a water-free and oil-free container, and add white sugar.

22. Beat at medium speed until 60-70% fluffy and set aside.

23. Pour in the cooled milk-gelatin liquid and mix well to form the mousse filling.

24. Cut the cocoa sponge cake into 3 slices, cut off the edges and place a piece of cake on the bottom of the mold; pour 1/3 of the mousse filling and smooth it out.

25. Cover with another layer of cake and add mousse filling.

26. Repeat until all the mousse filling is added in three times and smoothed. Refrigerate for 4 hours or more.

27. Put a pot on the fire, add a little water, put in the QQ sugar and heat on low heat.

28. Keep stirring until everything melts, and leave to warm for later use.

29. Take out the mousse cake, pour in the QQ sugar syrup and smooth it out; remove the mold and sprinkle with chocolate decorative needles.

30. Top with a layer of almond slices and garnish with fresh blueberries.

Cocoa mousse cake may seem complicated, but if you put your heart into it, you can make it in just a few tries. In addition, if you give yourself some special care every now and then, your mood will improve and you will naturally be healthier.